mongolian chicken

By beandip

Ingredients

• 1 lb boneless skinless chicken breasts (sliced into thin strips)
• 1/2 cup cornstarch (or more, for coating)
• 2 tablespoons garlic (minced)
• 1 white onion (sliced)
• 2 green onions (sliced)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Oil (for frying)
• Sauce-
• 1/4 cup chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 2 teaspoons crushed red pepper flakes (or less, to your taste)

Preparation

Step 1

In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
Step 2: Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.

Step 3: Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
Step 4: Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.